Beverage communication system

ABSTRACT

A beverage system including a communication means ( 300 ) for communicating between a beverage dispensing module ( 32 ) and a base station ( 304 ). Each beverage-dispersing module ( 32 ) includes a controller ( 76 ), which is centralized for use with multiple modules ( 32 ) or dedicated to an individual module ( 32 ). The controller ( 76 ) collects information about the module ( 32 ) or modules. The controller ( 76 ) includes link ( 302 ), which connect the controller ( 76 ) to the base station ( 304 ). The base station ( 304 ) includes a means for displaying display ( 305 ) and can provide visual auditor or other information about numerous conditions.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.10/476,950, filed Nov. 6, 2003, which is a U.S. National StageApplication under 35 U.S.C. 371 of international Application No.PCT/US02/14417, filed May 7, 2002, which claims priority to U.S.Provisional Patent Application No. 60/289089, filed May 7, 2001, thecontents of which applications are expressly incorporated by referenceherein in their entirety.

BACKGROUND

This disclosure relates to beverage systems and, more particularly, to abeverage apparatus for preparing, dispensing, monitoring, controllingand, if desired, flavoring beverages.

Over the past 10 years, the coffee and beverage industry has experiencedan evolution in connection with retail sales of fresh coffee. Inparticular, there is now a significant customer demand for individualservings of fresh coffee at, among other places, coffee shops,convenience stores, and fast food restaurants. Associated with theincrease in demand for retail purchases of individual servings of freshcoffee are increases in demand for flavored coffee and for differenttypes of flavored coffee as well as a variety of other beverages, suchas teas, cocoas, etc.

As a result of these significant changes in the coffee and beverageindustry, the service market has changed drastically over the past 10years. Coffee shops in which consumers can walk in and purchase a freshcup of coffee have substantially increased in number. Convenience foodstores, fast food restaurants and other retailers now devote substantialfloor space to serving customer demand. Moreover, these changes placeincreasing demands on employees of retail outlets to monitor the coffeebrewing and beverage preparation equipment to ensure that there is aconstant supply of fresh coffee available to consumers and in many casesto also ensure that there is a sufficient number of different flavors offresh coffee available.

These changes in the coffee service industry have also created anincreased need for efficiency in serving the consuming public. To becompetitive in this expanding marketplace, efficiency in the brewing,storage, and dispensing of coffee is increasingly important. Inparticular, there is now a premium on being able to serve in anefficient manner the large demand for not only fresh coffee but alsodifferent flavors of coffee, in light of the substantial retail spaceneeded for the coffee brewing and dispensing equipment and thecontinuous responsibilities in administering the brewing and dispensingprocess.

SUMMARY

The present disclosure relates to apparatus for making and dispensingbeverages. The apparatus comprises a plurality of beverage dispensingmodules, and a housing associated with the plurality of beveragedispensing modules and defining a chamber containing a liquid. Eachbeverage dispensing module has a container and an assembly for producinga respective beverage and delivering the respective beverage to thecontainer. The liquid contained in the chamber is supplied to theassemblies to produce the respective beverages. In a preferredembodiment, each beverage dispensing module includes a dispensing valvefor dispensing the respective brewed beverage from the beveragedispensing module. In a preferred embodiment, the apparatus may alsoinclude a controller for selectively activating the production of therespective beverages. The apparatus may also include a plurality ofconduits for supplying liquid to the assembly.

The dispensing modules and housing may have any suitable constructionand desirably are oriented in a manner that is space efficient andfacilitates easy administration and usage of the apparatus. Desirably,the beverage dispensing modules have a front and a back, the backsfacing the housing, and the fronts may face the same direction. Thehousing may be positioned behind the beverage dispensing modules. Inaccordance with one embodiment, for example, the apparatus also includesa plurality of second beverage dispensing modules and the fronts of thebeverage dispensing modules and the fronts of the second beveragedispensing modules face opposite directions. With this embodiment,desirably the housing is positioned behind the beverage dispensers andbehind the second beverage dispensers.

The apparatus may further include a heating element for heating theliquid within the housing, a level sensor for sensing the level of theliquid within the housing, and a temperature sensor for sensing thetemperature of the liquid within the housing. A plurality of activationswitches desirably are associated with the beverage dispensing modules,each activation switch is adapted to send a switch signal to thecontroller to activate production of the respective beverage. Thecontroller preferably is adapted to activate production of therespective beverage in response to activation of the respectiveactivation switch, a liquid level signal from the liquid level sensor,and a temperature signal from the temperature sensor. The apparatus alsomay include an inlet valve for providing liquid to the housing inresponse to a valve signal from the controller.

In addition to being able to produce and serve a plurality of respectivebeverages, the apparatus desirably also includes a liquid flavordispensing assembly for dispensing flavoring to the brewing assembly ofat least one of the beverage dispensing modules to flavor the respectivebrewed beverage. In a preferred embodiment, for example, the liquidflavor dispensing assembly selectively dispenses a plurality ofdifferent flavorings to the assemblies of at least some of the beveragedispensing modules to provide beverages having different flavors.

Additional features will become apparent to those skilled in the artupon consideration of the following detailed description of drawingsexemplifying the best mode as presently perceived.

BRIEF DESCRIPTION OF DRAWINGS

The detailed description particularly refers to the accompanying figuresin which:

FIG. 1 is a partial fragmentary side elevational view of a modularbeverage dispensing apparatus;

FIG. 2 is a top plan view of the modular beverage dispensing apparatusof FIG. 1;

FIG. 3 is a side elevational view of the modular beverage dispensingapparatus of FIGS. 1 and 2;

FIG. 4 is a schematic illustration of the modular beverage dispensingapparatus;

FIG. 5 is a schematic illustration of one module of the modular beveragedispensing apparatus;

FIG. 6 is a diagrammatic illustration of a dispensing and disposal valveconfiguration;

FIG. 7 is a partial fragmentary top plan view taken along 7-7 in FIG. 6;

FIG. 8 is a diagrammatic illustration of a liquid flavor distributingsystem;

FIGS. 9 and 10 are diagrammatic illustrations of the arrangement ofliquid flavor distributing systems;

FIG. 11 is a cross sectional view, schematic in nature, of a portion ofa powdered beverage, soluble beverage dispensing system includingconnections to dispense liquid flavor to the soluble beverage productionstream;

FIGS. 12 and 13 are diagrammatic illustrations of the liquid flavordistributing system coupled to the soluble beverage dispensing system ofFIG. 11;

FIG. 14 is a perspective view of a soluble beverage dispenser having aslide-out assembly;

FIG. 15 is an enlarged perspective view of the soluble beveragedispenser of FIG. 14 showing a user removing a container from thesoluble beverage dispensing device using the slide-out assembly;

FIGS. 16 and 17 are enlarged views of portions of the slide-out assemblyof the soluble beverage dispenser of FIG. 14;

FIG. 18 is a perspective view of a cable and spring leverage systemwhich assists movement of the slide-out assembly relative to thebeverage dispensing system;

FIGS. 19 and 20 are schematic illustrations of a communication linkbetween a base station and a beverage dispensing device; and

FIGS. 21-28 are schematic illustrations of the circuitry associated withthe communication system of FIGS. 19 and 20 and include FIG. 22, FIGS.22A-22D-2, FIGS. 23A-23D, FIGS. 24A-24B, FIGS. 25A-25B-1, 25B-2, FIGS.26, 26A-1, 26A-2, 26B, FIGS. 27A-27C, and FIGS. 28A-28E.

DETAILED DESCRIPTION OF DRAWINGS

While the present disclosure may be susceptible to embodiment indifferent forms, there is shown in the drawings, and herein will bedescribed in detail, embodiments with the understanding that the presentdescription is to be considered an exemplification of the principles ofthe disclosure and is not intended to limit the disclosure to thedetails of construction and the arrangements of components set forth inthe following description or illustrated in the drawings.

A beverage dispensing apparatus 30 illustrated generally in FIGS. 1-4 ascomprising a plurality of beverage dispensing modules 32 and a housing34 that defines a chamber 36 containing water or other liquid suitablefor use in brewing. The housing 34 desirably acts as a central reservoirfor a constant supply of heated water to be used by the beveragedispensing modules 32 to brew several different beverages.

The beverage dispensing apparatus 30 may have any suitable constructionand configuration. The beverage apparatus 30 may include any suitablenumber of beverage dispensing modules 32 oriented in any suitablemanner, depending on various circumstances, such as, for example,customer demand, customer usage, available store space, and desiredaesthetics. Similarly, the housing 34 may have any suitable constructionand configuration that desirably is consistent with customer demand,customer usage, available store space and desired aesthetics. Aplurality of conduits in the form of water lines 38 provide flowcommunication between the housing 34 and the beverage dispensing modules32 to supply water for brewing. In a preferred embodiment, the housing34 is positioned behind the beverage dispensing modules 32 and centrallylocated relative to the beverage dispensing modules 32 to minimize thedistance between the housing and each of the beverage dispensingmodules, thereby increasing operational efficiency and minimizing space.

Terms including beverage and beverage making as used herein are intendedto be broadly defined as including but not limited to the brewing ofcoffee, tea and any other brewed beverage, including a final beverage orfood product as well as producing an intermediate product to be combinedwith a final beverage or food product. This broad interpretation is alsointended to include, but is not limited to any process of infusing,steeping, reconstituting, diluting, dissolving, saturating or passing aliquid through or otherwise mixing or combining a beverage substancewith a liquid such as water without a limitation to the temperature ofsuch liquid unless specified. This broad interpretation is also intendedto include, but is not limited to beverage substances such as groundcoffee, tea, liquid beverage concentrate, powdered beverage concentrate,freeze dried coffee or other beverage concentrates, to obtain a desiredbeverage or other food.

In the illustrated embodiment, for example, the beverage dispensingapparatus 30 comprises ten beverage dispensing modules 32 oriented in agenerally U-shaped manner that substantially surrounds the housing 34.As illustrated, four of the beverage dispensing modules 32 face the samedirection, four other beverage dispensing modules 32 face an oppositedirection, and two of the beverage dispensing modules 32 are positionedin a space-efficient manner consistent with a desired orientation.

A simplified form of the beverage apparatus 30 is shown in FIG. 4 whichuses simplified block diagram illustrations to show multiple beveragedispensing modules 32 which are configured to provide a beverage brewingsystem. The beverage apparatus 30 shown in FIG. 4 is very similar to asoluble beverage apparatus 30 a also shown in FIG. 4. The beverageapparatus 30, as will be described in greater detail herein below,relates to a beverage brewing or producing system whereas the solublebeverage apparatus 30 a, as will be described in greater detail hereinbelow, relates to a soluble or powdered beverage dispensing system. Bothbeverage apparatuses 30, 30 a employ a common heated water reservoircontained in housing 34 to which the individual modules 32, 32 a areconnected.

As shown in FIGS. 2-4, the housing 34 desirably is centrally located toserve multiple beverage modules 32, 32 a. The benefit of a commonhousing 34 functioning as a common reservoir to supply water, instead ofindividual tanks for each module 32, 32 a, is that it substantiallyreduces the cost and greatly increases the efficiency of the system.Also it reduces the redundancy of multiple heated water reservoirs,reduces the wattage required by the system and increases flexibility inthe number of modules 32, 32 a which might be included.

The particular configuration with the housing 34 positioned in closeproximity to or between several modules 32, 32 a is beneficial in thatit also minimizes the length of water lines 38 connecting the housing 34to the modules 32, 32 a. Additionally, a larger body of water in thehousing 34 tends to help maintain the temperature and reduce temperatureloss over time as well as maintaining a larger volume of brew water at adesired temperature. While the housing 34 retained within the beverageapparatus 30 is insulated to reduce heat loss and reduce heat load onthe ambient environment, heat which may escape from the housing 34 willgenerally pass to the modules 32, thereby increasing the efficiency ofmaintaining the temperature of the beverages retained in the modules 32.Insulation desirably is provided to reduce heat loss to the ambientenvironment. This will also help reduce the exertion on the ambientair-conditioning system thereby further increasing efficiency of thepresent beverage apparatus 30, 30 a.

With reference to FIGS. 1-4, each module 32, 32 a produces a separatebrewed beverage. The centralization of a housing 34 helps reduce theindividual cost associated with the module 32,32 a and improves the easeof manufacturing of the modules. Also, there is increased commonality ofparts associated with this type of system. The modular configuration ofthe beverage apparatus 30 using the modules 32, 32 a increases thepotential variability of the physical size and brewer configuration ofthe system. This is beneficial to accommodate the needs of a particularlocation. In other words, only a desired or required number of modules32, 32 a will be needed at any given time. If a location has an increasein demand for brewed or soluble beverages additional modules 32, 32 amay be added as necessary for the particular change in demand.Additionally, with regard to repair and maintenance, the beverageapparatus 30, 30 a can be designed such that individual modules 32, 32 acan be removed for repair and maintenance as necessary with an identicalmodule being inserted in the missing modules.

In a preferred embodiment, (FIG. 5) the housing 34 includes a heatingelement 52, and one or more system sensors such as a level sensor 86 anda temperature sensor 84. Such components tend to be generally readilyavailable and easily replaced and as such further enhance thereliability of the overall beverage apparatus 30, 30 a.

With reference to FIG. 3, the line 38 connecting each housing 34 to abrewing portion 40 of the module 32 is shown. Water 42 retained in thehousing 34 can be readily dispensed. A water inlet line 44 is providedto introduce unheated water 50 to the housing 34. The inlet line 44 runsfrom an upper portion 46 of the housing 34 and directs the inward waterdownwardly towards a bottom portion 48 of the housing 34. Introducingthe unheated water 50 towards the bottom of the reservoir introduces theunheated water 50 in close relation to a heated element 52 therebyaccelerating the heating of the water. Additionally, the introduction ofunheated water 50 in the bottom portion 48 tends to force heated waterin the upper portion 46 upwardly. As such, the water 42 in the upperportion 46 tends to be the hottest water in the housing 34.

Introducing unheated water 50 from the upper portion has the benefit ofproviding an entrance into the reservoir through a reservoir wall 56with little or no pressure on the entry therethrough. This may result inan increase in the reliability of the entry therethrough. Additionally,a reinforcing or strengthening structure 58 is provided extendingbetween opposed walls 60, 62 of the housing 34. This helps preventbowing or stress on the walls 60, 62 which might otherwise result fromthe force of the water on the walls. Multiple reinforcing structures 58may be provided throughout the housing 34 as necessary to providesupport for the size and dimension of the housing required for aparticular system.

FIG. 5, for example, shows a diagrammatic illustration of an embodimentof the apparatus 30 shown in FIGS. 1-4. The beverage dispensing modules32 can have any suitable construction desirably adapted to producebeverages, store beverages for ready consumption, and facilitate readydispensing of the beverages.

Each module 32 includes a brewing assembly 30 that may have any suitableconstruction that can be used to produce beverage such as brewing coffeeor other beverages. The illustrated brewing assembly 30, for example,includes a brewing substance retainer or assembly 64 including a funnel66. Such a retainer 64 may be well known in the art and may include afilter (not shown) retained in the funnel 66 for holding a charge ofbeverage substance. The funnel 66 may be positioned above a reservoir orcontainer portion 68 of the dispensing module 32 which receives brewedbeverage from the funnel. A dispensing assembly 70 in the form of acontrollable valve may be associated with the container 68 fordispensing beverage from the module 32.

With reference to FIG. 5 a simplified review of the beverage brewingprocess is described. A brew actuator switch 72 desirably is associatedwith each of the modules 32. To initiate a brew cycle for one of themodules 32 a respective brew activation switch 72 is operated. Operationof the switch 72 sends a signal over line 74 to controller 76.Controller 76 operates an inlet valve 78 over line 80 to introduce waterto the housing 34. Also, heating element 52 is coupled to the controller76 over line 82. The temperature sensor 84 and level sensor 86 arecoupled to the controller over lines 88, 90 respectively. If thecontroller 76 detects proper level and temperature it will initiate abrew cycle thereby displacing water from the housing 34 through asprayhead assembly 92. The sprayhead assembly 92 communicates with thesubstance retainer 64 and dispenses water into the funnel 66 forproducing a beverage therein.

The illustrated module 32 includes a level sensor 94 associated with thecontainer 68 which is coupled to the control over line 96. The levelsensor can detect a change in level in beverage retained in thecontainer 68 which may be used to activate a brew cycle. Also, the leveldetector 94 may sense the level in the beverage container 68 therebyindicating if the container is full or above the desired level toprevent initiation of a brew cycle. This will prevent over flow of thebeverage server 68.

The beverage dispensing modules 32 can be constructed to dispensebeverage in any suitable manner. In a preferred embodiment, for example,a dispenser or faucet switch 98 may be associated with the dispensingassembly 70 and coupled with a dispensing handle or control 100.Activation of the control 100 will activate the switch 98 over line 102connected to the controller 76 thereby indicating that the controller 76should operate a solenoid valve 104 (FIGS. 6 and 7), via line 106 todispense beverage therefrom. As will be described in greater detailbelow with regard to FIGS. 6 and 7, a disposal or dump valve 108 is alsocoupled with the container 68 to facilitate controllable disposal, vialine 110 coupled to the controller 76.

With reference to FIGS. 6 and 7, the beverage container 68 may furtherinclude a manifold 114. The illustrated manifold 114 includes a primarypassage 116 which communicates with an interior cavity or reservoir 118of the container 68. Beverage flows from the cavity 118 through theprimary passage 116. The solenoid valves 104, 108 communicate with thepassage 116. A dispensing passage 120 and a disposal passage 122communicate with the primary passage 116.

Solenoid valve 104 and 108 desirably are normally closed and requirespecific activation in order to open the valves. During a dispense cyclethe switch or control 100, for example a controllable faucet as shown inFIG. 5, is activated thereby activating solenoid valve 104. When thedispense solenoid valve 104 is opened beverage 124 will flow from thecavity through the solenoid valve 104. Under this condition disposalvalve 108 is closed. When beverage must be disposed of, the disposalsolenoid valve 108 is opened while maintaining the dispense solenoidvalve 104 in a closed position. This will allow the disposal of beveragethrough a separate dispensing line.

Disposal of beverage may occur as a result of a time lapsed periodwhereby after a specified period of time beverage should be disposed of.For example, if a beverage only maintains a desired flavor profile orother characteristics for a period of time, for example 2 hours, at theend of two hours after the beverage brewing cycle is initiated, thebeverage may be disposed of through the disposal valve 108. Suchdisposal may also be used at the end of a service cycle such that at theend of the day all beverages may be disposed of at a predetermined time.

The disposal valve may also be used in a manner to flush and cleanse thebeverage brewing system. In this regard, at a predetermined period oftime, the controller 76 may operate the disposal valve 108 to dispose ofany beverage retained in the container 68. The disposal valve 108 anddispense valve 104 may be closed. The controller 76 may then dispense aquantity of water into the cavity 118 thereby flushing and sanitizingthe reservoir. After holding the heated water for a predetermined periodof time the water may be disposed through the disposal valve 108.Multiple rinsing or flushing cycles may be controlled by the controller76. In this regard, both the cavity 118, the container 68 and theassociated passages 116, 122, 120 and solenoid valve 104, 108 may becleansed and sanitize periodically and automatically. It will beappreciated that these automatic cycles will likely greatly increase thecleanliness, taste reliability and sanitation of such beveragedispensing systems as such procedures require considerable amount oftime on the part of manual operators.

The use of controllable solenoid valves 104, 108 also preventsdispensing of beverage during a brew cycle. For example, once a brewcycle is initiated the controller 76 can lock out the solenoid valves104, 108. This will allow for the brewing cycle to complete and brewedbeverage to mix within the container 68 to insure consistent flavor.

The beverage dispensing modules 32 can be constructed in any othersuitable manner to dispense brewed beverage in any suitable manner inaccordance with various embodiments disclosed. If desired, for example,the beverage containers 68 of the beverage dispensing modules 32 caninstead be in the form of carafes (not shown) or have any other suitableconstruction.

In a preferred embodiment, during a brewing cycle, heated water 134 isdispensed from the housing 34 through the water dispensing system.Heated water 134 is used to infuse a beverage brewing substance 136retained in the brewing assembly 64. An opening 138 is provided in thebottom of the funnel 66 to allow a brewed beverage 140 to flowtherefrom. As shown, for example, in previous figures, a brewed beveragecontainer 68 is provided to collect the beverage 140. The beveragecontainer 68 may be of any suitable form.

With reference to FIG. 8, a liquid flavor dispensing system 130 may beemployed with the modular beverage dispensing system disclosed. Theliquid flavor dispensing system 130 can have any suitable configurationand can be used to supply flavoring 132 to all or less than all of thebeverage dispensing modules 32. The liquid dispensing system 130 mayalso be used to supply a different flavoring 132 to each of thedifferent beverage dispensing modules 32. Additionally, the flavorings132 can be supplied to the beverage dispensing modules by a singleliquid flavor dispensing system 130 or several liquid flavor dispensingsystems. Further, the flavoring 132 may in the form of the typicalflavorings associated with brewed coffee or instead be in any othersuitable form such as, for example, honey, peach, lemon, herbal flavors,or any other suitable flavoring which might be desired by a beverageconsumer for any number of different beverages.

In a preferred embodiment, a small quantity of flavoring 132 isintroduced into the water which is dispensed to the beverage brewingsubstance 136. The beverage brewing substance may be in the form ofdecaff or regular ground coffee as well as tea substances or othersubstances which might be used in an infusion beverage brewing process.The objective in using the liquid flavoring material 132 is to introducea small quantity of concentrated material or substance 132 during thebrewing process so that the flavor becomes fully mixed with andsaturated in the heated water 134. Introduction of the flavor 132 earlyin the brewing process will help assure that the flavor fully mixes withthe water, is fully flushed through the beverage brewing substance tomaximize the value of the flavor and is used to produce an aroma whichmight entice purchasers of the beverage as part of the beveragepurchasing experience. The flavor could also be dispensed into thebeverage brewing substance and subsequently mixed with the water and theresultant brew during the brewing process.

A benefit of adding flavors at the time of brewing and/or mixing solublebeverages, over using pre-flavor beverage substances, is the increasedeffectiveness of the flavorings. The increased effectiveness of theflavorings reduces the amount of flavoring required to produce a desiredtaste profile. Under these circumstances, the flavorings are mixed withthe beverage substance under optimal conditions to maximize theflavoring benefits of the flavorings. For example, the time prior tomixing the flavoring with the brewing substance is nominal therebyvirtually eliminating any degradation of the flavoring which might occurif the flavoring was exposed to air.

A liquid flavor dispensing system 130 is illustrated diagrammatically inFIG. 8. With this embodiment, the liquid flavor dispensing systemdispenses a different liquid flavoring 132 in a controlled manner toseveral of the brewing assemblies of the beverage dispensing modules 32.The flavor can be dispensed to a water or liquid distribution systemwhich controllably dispenses water to a beverage making substance, thebeverage making substance or both.

With reference to FIGS. 8-10, the illustrated liquid flavor dispensingsystem 130 desirably includes a plurality of packages or containers 144a-144 h, each of which retains a respective liquid flavor 132 therein.The containers 144 desirably are in controlled communication withrespective beverage dispensing modules 32 a-32 d in any suitable manner.For example, a section of tubing or other passage 146 may connect eachcontainer 144 to a respective check valve 148. The check valve 148 ispart of a respective solenoid or other form of pump device 150 coupledto the controller 76 via a respective line 152. A respective smalldiameter tube 154 extends from the solenoid pump 150 to a respectivesecond check valve or flavor injection port 156 at a respective terminalend 158 of the tube 154. A respective sensor 160 can be coupled to thecontroller via a respective line 162 to monitor and detect a low levelof the respective flavoring 132 in the respective container 144. As willbe described in greater detail below with regard to sensing andmonitoring, the status of the flavorings 132 can be reported by thecontroller 176. The check valves 148 and 156 at each end of each of thetubes 154 provide a sealed line to which the container 144 can beattached.

Also, either alternatively or in addition to the use of the sensor 160,the flavor usage can be inferred based on information collected on acharacteristic of the pump such as operation or usage for example, pumpactuation. For example, a sensor may be associated with the pump and runtime of the pump 150 could be monitored and a calculation made to inferthe amount of flavorings remaining in a corresponding flavoringscontainer 144. The system would provide a signal to the operator, suchas “check-status” when the level of flavorings approaches, attains ordrops below a predetermined level, for example 20% remaining. Suchadvance warning would give the operator the opportunity to change theflavorings container 144 before it runs out. The advance warning alsohelps assure that a reasonable margin of error in the inferredcalculation is considered and accommodated for.

In use, when a brewing cycle is initiated, the solenoid pump 150 can beactivated simultaneous with the initiation of the brewing cycle of oneof the beverage dispensing modules or shortly thereafter. A quantity,for example 9 ml for use in brewing ½ gallon of coffee, of liquidflavoring 132 is pumped from the container 144 through the tubing 154.The check valve or flavor injection port 156 is positioned in closeproximity to a sprayhead 170 of the dispensing assembly 92. Dispensingof the flavor 132 into the water will allow the flavor to mix with theheated water for brewing substance during the saturation and extractionprocess. Generally, it is desirable to use the flavoring at the start ofthe cycle which will result in completely integrating the flavor duringthe brewing cycle. The process may be repeated with other beveragedispensing modules 32, 32 a and, if desired, with other flavors.

The flavor injection ports 156 may, for example, include a check valveof a type as produced by Smart Products. This is a positive pressureinverted check valve which requires positive pressure through the tube154 to open the valve. Positioning of the injection port 156 in closeproximity to the sprayhead 170 results in the benefit of clearing andrinsing the surface as a result of the water vapor and heat during abrewing cycle. Periodic manual cleaning of the sprayhead 170 andinjection port 156 helps maintain a clean system.

Desirably, because the injection port 156 is an inverted pressure checkvalve, physical contact with the tip of the injection port 156 throughwhich the liquid 132 is dispensed does not result in dispensing ofliquid 132. Rather, physical contact with the end of the injection port156 causes the valve to close as opposed to open. The system alsoprevents the entry of atmosphere into the container 144 or line 154thereby preventing contamination or degrading of the flavor or qualityof the flavorings. This system provides a generally closed system whichprevents the flavorings contact with the atmosphere and preventscontamination providing a generally aseptic environment.

With reference to FIG. 1, the liquid flavor dispensing system 130 asdescribed with regard to FIGS. 8-10 may be used with a soluble beveragesystem 176. In FIG. 11, the liquid dispensing system dispenses liquidflavor into a hot water path 174 of a soluble or powdered beveragedispensing system 176. The devices used to dispense the liquid flavorare the same as those describe above with regard to FIG. 8. As such,only the terminal ends 158 a, 158 b and 158 c of multiple lines 154 a,154 b, and 154 c are shown. Similarly, the multiple injection ports 156a, 156 b, and 156 c are shown.

The soluble beverage dispensing system 176 retains a quantity ofpowdered beverage mix (not shown) in a beverage dispensing container178. The dispensing of soluble beverage material in powder form isgenerally known in the art. The container 178 includes a dispensingauger (not shown) which controllably dispenses powder by operation of adispensing drive or motor 180 controlled by the controller 76 a.Powdered beverage material is dispensed through the passage 182 into amixing chamber 184. The hot water line 174 communicates with the mixingchamber 184 to combine with the powder. The combined powder and hotwater flow into an agitating chamber 186 there below. A whipper motor188 and agitating blade 190 further blend the powder and watercombination for dispensing a beverage 192 through a nozzle 194.

The flavor dispensing system 130 (see, FIG. 8) controllably dispensesliquid flavor 132 from respective containers 144 using correspondingpumps via the lines 154 a, 154 b, and 154 c. Either individual flavorsor combinations of flavors may be dispensed into the hot water line.Such dispensing may be programmed in the controller 76 a. Positioning ofthe injection ports 156 a, 156 b, 156 c in the heated water path helpsto assure that the liquid flavors are rinsed from the injection portsduring and at the conclusion of the heated water dispensing cycle duringa beverage dispensing cycle. It should be noted that generally thesepowdered beverage dispensing systems have a momentary hot water overrunat the end of the cycle during which powdered beverages dispense fromthe container 178. The slight overrun of heated water helps to assurethat the mixing chamber 184, whipping chamber 186, and nozzle 194 arerinsed clean at the end of the cycle. The injection ports 156 a, 156 band 156 c have been positioned in the hot water line to provide therinsing characteristics and benefits of the overrun of hot water.Furthermore, it is commonly known to have at least one daily rinse cyclein which heated water is dispensed through the assembly 176 to maintaincleanliness and sanitation of the system.

During a brew cycle as shown in FIG. 8, liquid flavor is generallypreferably dispensed at the initiation of the brew cycle. As noted, thishelps to ensure complete mixing and optimal extraction of the flavorfrom the beverage brewing substance 136. A predetermined volume ofliquid flavor 132 can be dispensed into the brewing assembly 30 at theinitiation of the brew cycle.

In contrast, the soluble system 176 as shown in FIG. 11 may have avariable quantity of beverage 192 dispensed therefrom. It is anticipatedthat multiple beverage sizes may be dispensed from the soluble system176. As a result, the liquid flavoring 132 must be dispensed at a rateconsistent with the concentration flavor profile or recipe, and powderalso dispensed by the system. For example, if a consumer wishes toobtain a 12 ounce beverage the proper amount of liquid flavoring must bedispensed for a 12 ounce beverage. However, the consumer may be allowedto control whether they wish to have a full 12 ounces of beverage or ifthey decide to short the beverage resulting in, perhaps, only 10 ouncesbeing dispensed. As such, the pump associated with the powdered beveragesystem 176 must be calibrated to dispense small quantities of liquidflavoring 132 on a per unit time basis to assure a desirable andconsistent mixing of flavor with the powder. This will help assure thatthe desired flavor is achieved regardless of the quantity of beveragedispensed.

The solenoid pump 150 used with the liquid flavor dispensing system 130is a precision controlled metering pump. It is anticipated that otherforms of the metering pump may be used with this system. However, in thepresent embodiment, the metering pump is controllably operated todispense very small quantities of the liquid flavor 132. The frequencyof the plunger rate, the stroke of the plunger as well as the durationof plunger operation the solenoid pump 150 can be controlled by thecontroller 76, 76 a. As a result, very small quantities of highlyconcentrated liquid flavor can be dispensed into the beverages 140, 192during the corresponding beverage preparation process.

As such, precise quantities can be added to provide flexibility andtailoring of the resultant beverages. The system 130 can be calibratedusing volumetric guidelines associated with various beverage recipes andflavor materials to match particular flavor preferences, for example forvarious demographics. As such, a franchise operation can custom blendand configure the flavor of beverages dispensed by the beveragedispensing system to meet and satisfy regional preferences.Additionally, if preferences change over time the system can be modifiedand calibrated to match those preferences. This adds further flexibilityto the beverage system disclosed.

With reference to FIGS. 14-18, a powdered or soluble beverage dispensingsystem 199 is shown. While a soluable beverage system 199 has been shownand described as a powder dispensing system, it is envisioned that sucha soluable system also includes a liquid concentrate system whichdispenses a quality of liquid coffee concentrate for mixing with wateror other dilution or reconsituting substance. Reference to a soluablebeverage system is intended to be broadly interpreted. Such a beveragedispensing system has been generally and diagrammatically shown in FIG.11. With further reference to FIG. 14, the container 178 is shownpositioned inside a housing 200. The passage 182 coupled to thecontainer 178 is shown positioned for dispensing into the mixing chamber184 and communicating with the whipping chamber 186 and nozzle 194. Aportion of the housing 200 in the form of a door 202 conceals thepowdered beverage system 176 in the housing 200. Also, the liquid flavordispensing system 130 as described hereinabove may be used with thepowdered beverage or soluble beverage dispensing system 176 illustratedin FIGS. 14-18.

One of the potential difficulties involved with a soluble beveragedispensing system is that the container 178 must be removed periodicallyfor refilling with powdered or soluble beverage substance as well asregular maintenance and cleaning. The container 178 may not be veryheavy when it is empty because it is generally formed of a plasticmaterial. However, once filled, it may contain 5 to 10 pounds of powdermaterial. With the container 178 being positioned in an elevatedlocation and containing a quantity of material, it may be difficult tolift the container into a desired position in the housing 200. Thecontainer 178 is positioned in an upper position in the housing 200 inorder to benefit from gravity assistance when dispensing powderedbeverage therefrom to the mixing chamber 84. Additionally, it isimportant to align the dispensing passage 182 with the housing 184 tohelp assure that when powdered beverage material is dispensed from thecontainer 178 it flows into the proper path for mixing with water. Assuch, it would be desirable to provide an apparatus and system forfacilitating improved ease of removal and replacement of the powderedbeverage container 178 relative to the housing 200.

As shown in FIGS. 14-18, a container positioning assembly or containerpositioner 220 in the form of a slide-out support or shelf is provided.The container positioning assembly 220 includes a pair of handles 222which can be grasped (see FIG. 15) by a user to extract the container178 attached to the assembly 220 for removing it from the housing 200.As shown in FIG. 15, the assembly 220 allows the container 178 to bepulled straight out of the housing 200 thereby allowing disengagement ofthe passage 182 relative to the mixing chamber 184. Movement of theassembly 220 also replaces the container 178 in a desired position toalign the dispensing passage 182 with the mixing chamber 184.

As can be seen in FIGS. 15-17, the container 178 has been removed fromthe housing 200 in order to refill the container 178 but does not haveto be removed from the shelf 250 of the assembly 220. Support rails 226are positioned on each side of container 178 and are engaged with sidewalls 228 of the housing 200 (FIG. 15). Each of the guide rails 226includes a pair of tracking slots 230, 232 which are engaged withcorresponding upper 234 and lower 236 guide rollers. A support roller240 is positioned along an exterior edge 242 of the guide 226 to furtherhelp facilitate smooth and controlled movement of the assembly 220.Support rollers 240 and guide rollers 234, 236 are mounted on thesidewalls of the housing 200.

The guides 226 are connected by a cross extending shelf 250 on which thecontainer 178 is positioned. The combination of the guide rails 226 androllers help the assembly 220 slide outwardly and inwardly relative tothe housing 200. FIG. 16 shows only the portion of the guide rails 226extending past the edge of container 178. The guide rollers 240, 234,236 associated with the guides 226 prevent tipping of the shelf 250 andassociated container 178. When the assembly 220 is stowed in the housing200 the shelf 250 rests on a corresponding surface 252 of the housing200. As can be seen in FIGS. 15-17, the guides 226 include a generallyhorizontal portion 254 and a vertically oriented portion 256. The shelf250 and container 178 are associated with the generally horizontalportion 254. The generally vertical portion 256 helps to allow forwardmovement as well as downward movement of the assembly 220 relative tothe housing 200. The guide including the portion 254, 256 helpfacilitate movement of the container into and out of the housing 200 andforward and downward movement.

In the embodiment as shown, the assembly facilitates positioning of thecontainer 178 approximately 6-8 inches downwardly from its storedposition in the housing 200. This lowering of the container 178 isbeneficial in that it allows for easy filling of the container. Also, byfixing the container to the shelf 250 and the assembly 200 it preventsspilling or otherwise tipping of the container 178 during filling orother processes. This can result in savings in terms of lost beveragematerial as well as cleanup costs and associated complications.

In the stored position, detents 260, 262 are provided on the guides 230,232, respectively. The detents 260, 262 allow the rollers 234, 236respectively, to be engaged therewith to prevent casual disengagement ofthe assembly 220 from the housing 200. This helps to lock or retain theassembly 220 in a desired stored or stowed position in the housing 200.

As the assembly 220 is moved outwardly from the housing 200, the trackguides 234, 236 track along the corresponding channels 230, 232generally horizontally along the horizontal portion 254. As such, thecontainer 278 attached to the shelf 250 sides forwardly and outwardlyfrom the housing. At a position where the generally horizontal portion254 transitions into the partially vertical portion 256 (elbow 270) theguides allow the assembly to slide downwardly and forwardly. In theextended most position the guides 234, 236 engage corresponding extendeddetents 272, 274, respectively. These detent positions 272, 274 helpretain the assembly 220 in the outward or extended most position.

The assembly 220 also includes an assist system 280 which includescables 282 and biasing members to springs 284 forming a cable-biasingassembly help facilitate removal of and replacement of the container 178relative to the housing 200. With reference to FIG. 18, the assistsystem 280 includes a spring 284 attached at one 286 to a back portionof the housing and at a second end to a first pulley 288. The cable 282is attached at a first end 290 to a corresponding portion of the housingand extends through the first pulley 288 and up and around a secondpulley 292. The second end 294 of the cable 282 attaches to acorresponding portion of the guides 226 at attachment point 296.Attachment of the cable 282 to the guide 226 is shown in FIG. 16. Theassist assembly 288 helps further facilitate ease of removal andreplacement of the container 178 relative to the housing 200.

For example, when the container 178 is removed from the housing on theassembly 220 the spring 284 stores energy and is stretched as the cables282 are extended. The cables 282 are extended as a result of the forwardand downward movement of the guides 226. Extension of the springs 284expends the stored energy and imparts a return force in the springswhich helps reduce the force required to return the container 178 to thehousing 200. This is particularly useful when an empty container isremoved from the housing, filled with powdered material and thenreturned. Returning the filled container 178 normally would requireadditional effort on the part of the operator and as such the returnforces in the assist system 280 help make the return easier.

Turning now to FIGS. 19 and 20, the beverage system also includes acommunications system or means 300 for communicating 302 between acorresponding beverage brewing, beverage making apparatus or beveragedispensing modules 32, 32 a and a receiver or base station 304. Each ofthe modules 32, 32 a includes a controller 76, 76 a which is centralizedfor use with multiple modules or dedicated to an individual module. Thecontroller collects information about the module or modules. Forpurposes of this present discussion, we will refer to the controller asbeing dedicated to multiple modules and receiving information from eachindividual module associated therewith. The many modules associated witha single control also provides the added benefit of the modular assemblyas described hereinabove. It should also be noted that the details ofthe circuitry used to achieve the communication system are illustratedin the detailed schematics provided in FIGS. 21-28 and all correspondingsub-portions thereof. For example, FIG. 21 is a general schematic of theoverall system. FIGS. 22-28 provide details about the general systemshown in FIG. 21. FIG. 21 has been noted with cross reference to theother figures which provide details about the portions of the circuitryshown generally in FIG. 21.

The controllers 76, 76 a include the link 302 which connects thecontroller to the corresponding receiver or base station 304. In thepresent embodiment as diagrammatically illustrated in FIGS. 19 and 20,the controllers 76, 76 a communicate with the receiver 304 by way of anRF link 302. Generally, the controllers are remote from the receiver anduse the Link 302 and the associated means for linking to communicate thecollected information about the beverage making apparatus. Antennae 306,308 are provided on the controllers 76, 76 a and the correspondingreceivers 304 respectively. It should be noted that the communicationlink 302 may be in any one of a variety of forms such as hardwiredphysical point-to-point link, optical lines, light wave, ultrasonic,infrared or any other form of communication link between one or moredevices.

The receiver 304 receives information from the controller or variouscomponents of the modules 32, 32 a to identify information relating tothe modules and operation of the modules. The receiver 304 may be in theform of a monitoring unit positioned in an appropriate location relativeto an operator or attendant who has responsibility for or otherwisemaintains the modules 32, 32 a. The receiver 304 includes a means fordisplaying display 305 and can provide visual auditor or otherinformation about numerous conditions. The display 304 allows a form ofthe collected information about the beverage making apparatus to bedisplayed at the receiver. The visual display may include, but is notlimited to lights, text, symbolic images (i.e., dispenser “full” showinga colored or shaded dispenser and a dispenser “empty” showing anunshaded dispenser), and mechanical devices that tare operated or othervisual displays. An auditory display may include, but is not limited tospeech information, alarms, tones or other signals that van be heard.Tactile displays are also contemplated in the form of a vibratingsurface, vibrating device worn by the operator or other means forletting the operator or other means for letting the operator know abouthe collected information. For example, the following is a list of themessages or conditions which can be displayed:

Receiver fault;

Please wait attempting communication;

Communication failure, coffee module #;

Communication fault, soluble module #;

Flavor [type] low, coffee module #;

Flavor [type] low, soluble module #;

Hopper low, soluble module #;

Hopper empty, soluble module #;

Coffee empty, coffee module #;

Coffee low, coffee module #;

Freshness expired, coffee module #;

Dumping in minutes, coffee unit #;

Server removed, coffee module #;

Refill too long;

Temperature probe open;

Temperature probe short;

Heating too long;

Over flow safety;

Coffee stations all OK; and

Soluble stations all OK.

For example, in an convenience store setting, multiple modules 32, 32 amay be generally remotely positioned in one portion of the store, forexample, a rearward location of the store, if desired. The operator ofthe beverage system may also be the same person responsible for stockingof the equipment, and register activities. As such, one person isrequired to operate and maintain many components of the conveniencestore facility. The receiver 304 may be positioned at the cash registerso that while the attendant is operating the cash register be may alsobe notified of matters that require his attention at the modules 32, 32a.

For example, if a module 32 a indicates that a container 68 is empty thecontroller 76 will communicate with the receiver 304 to indicate thiscondition. The receiver may also be configured with audible alarms andvisual displays to provide additional information. For example, adisplay may identify which module and the specific condition associatedwith the module which has provided a signal to the receiver 304. Theoperator can then make a decision how to use that information relativeto his responsibilities at the cash register. If an emergency requiresimmediate attention he can secure the cash register and address theemergency while attending to the module 32. Alternatively, if it is aslow period in the store and a module is indicating that a container 68is empty he can put off attending to this condition until he completesone or more transactions in queue.

The signal communication between the controller 76 and the receiver 304may be a single path signal or in the form of a multiple pathverification signal. For example, as shown in FIGS. 19 and 20 a firstsignal 310 is transmitted from the controller 76 to the receiver 304.This initial communication may report the status of a condition at themodule 32. The receiver 304 can then return a copy of the information312 to the controller 76. If the controller confirms the informationreceived (312) it can then send a return confirmation 314 that theinformation is correct.

This is a useful communication link in the present situation due to thepresence of electrical noise and other interference within otherbeverage system applications. For example, each of the componentsassociated with the modules 32, 32 a may provide some degree ofelectrical or other noise. Additionally, other systems within thebeverage system setting may be producing RF or other signals which couldcreate interference. As such, the present embodiment providing theverification communication links 310-314 helps facilitate and assureaccurate and timely communication. In the event of excessiveinterference such as from patrons of the store using telephone or RFcommunication devices, the controller 76 can continue to periodicallysend a message 310 to the receiver 304 until the verification signal 312is received.

While preferred embodiments are disclosed, illustrated and described, itis envisioned that those skilled in the art may devise variousmodifications and equivalents without departing from the spirit andscope of the disclosure as recited in the following claims.

1. A communication system for use with a beverage making apparatus, thecommunication system comprising: at least one controller for collectinginformation from at least one beverage making apparatus; the controlleris operable to prevent beverage dispensing during a brew cycle; at leastone receiver for receiving information from at least one controller; alink operatively coupling at least the controller and the receiver forcommunicating the collected information from the controller to thereceiver; a display at the receiver for presenting a form of thecollected information.
 2. The communication system of claim 1, furthercomprising the link operates using a physical link between thecontroller and the receiver.
 3. The communication system of claim 1,further comprising the display being configured as an auditory display.4. The communication system claim 1, further comprising the displayincluding at least a visual display and auditory display.
 5. Thecommunication system claim 1, the receiver further comprising operatorcontrol facilitating control of the communication system at thereceiver.
 6. The communication system claim 1, the receiver furthercomprising operator control facilitating control of the controller fromthe receiver using the linking means.
 7. The communication system claim1, the link uses a single path signal from the controller to thereceiver.
 8. The communication system claim 1, wherein the receiver ispositioned at a cash register location.
 9. The communication systemclaim 1, wherein the display communicates a condition of the beverage.10. The communication system claim 1, wherein the display communicates acondition of the beverage making apparatus.
 11. The communication systemclaim 1, wherein the controller is operable to control a function of thebeverage making apparatus dispose of beverage from a container.
 12. Thecommunication system of claim 1, wherein the controller is operable toensure the addition of flavoring during a brew cycle.
 13. Thecommunication system claim 1, wherein the controller is operable toinitiate a brew cycle.
 14. The communication system of claim 13, whereinthe controller is operable to sense at least a temperature or levelassociated with the beverage making apparatus.
 15. The communicationsystem of claim 1, further comprising the link is provided in the formof a wireless communication link.
 16. The communication system of claim15, further comprising the wireless communication link operating usingradio frequencies.
 17. The communication system of claim 15, furthercomprising the wireless communication link operating using an opticallink.
 18. The communication system of claim 1, further comprising thedisplay being configured as a visual display.
 19. The communicationsystem of claim 18, further comprising the visual display beingconfigured to provide a text message.
 20. The communication system ofclaim 18, further comprising the visual display being configured toprovide a symbolic message.
 21. A method of operating at least onebeverage making apparatus comprising the steps of: providing acommunication system; providing at least one controller; coupling thecontroller with the at least one beverage making apparatus; providing atleast one receiver; coupling the receiving with the controller forcommunicating between the communication system and the beverage makingapparatus; operating the controller for preventing beverage dispensingduring a brew cycle; and displaying information relating to the at leastone beverage making apparatus.
 22. The method of operating at least onebeverage making apparatus of claim 21, further comprising the step of:communicating a control signal to the at least one beverage makingapparatus.
 23. A communication system for use with at least one beveragemaking apparatus, the beverage making apparatus being of the type whichbrews a beverage during a beverage brewing cycle during which beveragemaking substance is combined with water to produce beverage which iscollected in a dispenser for selective dispensing by a user, thecommunication system comprising: at least one controller for collectinginformation from the at least one beverage making apparatus; thebeverage making apparatus controllable by a user to selectively dispensea beverage directly from the beverage making apparatus; the controllerbeing operable to prevent beverage dispensing during a beverage brewingcycle; at least one receiver for receiving information from at least onecontroller; a link operatively coupling the at least the controller andthe receiver for communicating the collected information from thecontroller to the receiver; a display at the receiver for presenting aform of the collected information.